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Sour Ale - Gueuze (BJCP 2008)




Top 10 Gueuze (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Base Gose (with fruit addition)
6 gal 4.92% 0 1.051 1.013
All Grain 2759
kettle sour
5.5 gal 6.03% 14.3 1.062 1.016
Partial Mash 2596
Barrelled Honey Gueuze Round 4
14 gal 6.97% 1.11 1.058 1.006
BIAB 2542
Lambic using Turbid Mash
12 L 6% 9.27 1.050 1.004
BIAB 2539
Smoked Gose
4 gal 4.32% 13.27 1.044 1.011
All Grain 2244
Ginger Gose
5.5 gal 4.91% 8.18 1.045 1.007
BIAB 1914
Simple Gueuze
5.5 gal 4.64% 0 1.044 1.008
All Grain 1870
Psudo-Lambic
6 gal 4.97% 6.97 1.047 1.009
All Grain 1572
Pop gueuze the weasel
5 gal 5.64% 0 1.053 1.010
All Grain 1445
Sour Cherry Gose
5.5 gal 5.25% 18.96 1.054 1.014
BIAB 1417

Newest Gueuze (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Awesome Recipe
1200 L 4.41% 0 1.045 1.011
All Grain 12
Salty Coriander Gose - 10-2022
3 gal 4.93% 14.37 1.046 1.008
BIAB 116
Awesome Recipe
50 L 5.8% 0 1.057 1.013
All Grain 105
Approved Leave
100 L 0.44% 14.25 1.008 1.005
All Grain 118
Sour in Philly
5.5 gal 5.25% 8.97 1.047 1.007
BIAB 171
Raspberry Philly Sour
21 L 5.13% 14.64 1.044 1.005
BIAB 219
Gose
35 L 5.19% 9.53 1.049 1.009
All Grain 111
Barrel Aged Sour
286 gal 4.83% 3.64 1.049 1.012
BIAB 464
BBB x ISANA
290 L 4.57% 0 1.041 1.006
All Grain 525
Mango Sour 5 gal
5 gal 5.1% 6.29 1.041 1.002
extract 296

Fermentables Used In Gueuze (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Acidulated Malt 30 German Grain acidulated malt 3.4°L
27 11% 2% - 26%
American - White Wheat 24 American Grain base malt 2.8°L
40 36% 6% - 50%
US - Pale 2-Row 23 US Grain base malt 1.8°L
37 44% 10% - 76%
German - Pilsner 22 German Grain base malt 1.6°L
38 50% 20% - 100%
American - Pilsner 19 American Grain base malt 1.8°L
37 38% 22% - 57%
German - Wheat Malt 18 German Grain base malt 2°L
37 38% 4% - 60%
American - Wheat 12 American Grain base malt 1.8°L
38 40% 20% - 61%
Flaked Wheat 10 Adjunct raw 2°L
34 18% 6% - 36%
Rice Hulls 9 Adjunct other 0°L
0 4% 2% - 5%
German - Bohemian Pilsner 9 German Grain base malt 1.9°L
38 45% 35% - 61%

Hops Used In Gueuze (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 17 3.5 84% 50% - 100%
Citra 6 11 49% 14% - 100%
Fuggles 6 4.5 94% 67% - 100%
Mosaic 5 12.5 54% 20% - 100%
Hallertau Mittelfruh 5 3.75 80% 50% - 100%
Cascade 4 7 100% 100% - 100%
Willamette 4 4.5 88% 50% - 100%
Tettnanger 4 4.5 67% 50% - 100%
Galaxy 3 14.25 76% 29% - 100%
Magnum 3 15 57% 20% - 100%

Steeping Grains Used In Gueuze (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Acidulated Malt 2 German Grain acidulated malt 3.4°L
27 100% 100% - 100%

Yeasts Used In Gueuze (BJCP 2008) Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safale - American Ale Yeast US-05 17 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Lallemand - WildBrew Philly Sour 9 Lallemand Wilds & Sours Medium High 85% 68°F 77°F
Wyeast - Lactobacillus 5335 7 Wyeast Ale 0.09 - 75% 60°F 95°F
Wyeast - German Ale 1007 6 Wyeast Ale 0.11 Low 75% 55°F 68°F
White Labs - German Ale/ Kölsch Yeast WLP029 5 White Labs Ale Medium Medium 75% 65°F 69°F
Fermentis - Safale - German Ale Yeast K-97 5 Fermentis / Safale Ale .104 High 81% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 4 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Wyeast - Roeselare Ale Blend 3763 4 Wyeast Ale 0.11 Variable 80% 65°F 85°F
White Labs - California Ale Yeast WLP001 4 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - Kölsch 2565 2 Wyeast Ale 0.1 Low 75% 56°F 70°F

Other Ingredients Used In Gueuze (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 13 Water Agt Mash 21% 0% - 55%
Coriander Seed 11 Spice Boil 42% 0% - 100%
Irish Moss 9 Water Agt Boil 47% 2% - 100%
Sea salt 8 Spice Boil 41% 1% - 100%
Table Salt 7 Flavor Bottling 23% 0% - 100%
Calcium Chloride (dihydrate) 5 Water Agt Mash 22% 0% - 58%
Lactic acid 5 Water Agt Sparge 55% 17% - 100%
Epsom Salt 4 Water Agt Mash 9% 0% - 28%
Whirlfloc 4 Water Agt Boil 39% 12% - 90%
Calcium Chloride (dihydrate) 3 Water Agt Mash 19% 0% - 45%

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